Recipe - Stove-Top Beans

1 One fourth cup Dried pea (navy) beans*
4 cup Boiling water
One half teaspoon Salt
1 cup Bean cooking liquid
(step 3)
2/3 cup Tomato puree
One half cup Onion, chopped
1 md Sweet apple
unpeeled, finely chopped
1 tablespoon Prepared mustard
1 One half teaspoon Worcestershire sauce
2 teaspoon Sugar
1/8 teaspoon Pepper

4 servings of about 1 cup each 296 calories per serving

1. Add beans to boiling water. Boil 2 minutes. Remove from heat, cover, and
soak 1 hour or overnight in refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover, and boil gently
until tender 1 to 1One half hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans and remaining
ingredients in saucepan. Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired
consistencyabout 10 minutes.

5. Serve half of the beans and refrigerate remaining 2 cups for use at
another meal within 3 to 4 days. *

*NOTE: 3One fourth cups canned navy beans, drained, may be used in place of dried
beans; omit 4 cups boiling water and salt and steps 1 and 2. Use 1 cup
water in place of bean cooking liquid. Combine beans and 1 cup water with
other ingredients and proceed as directed in step 3 above. About 260
calories per serving.

*NOTE: Reheat beans over medium heat until mixture is bubbly, stirring as
needed to prevent sticking.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * MealMaster format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini